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Milk Mixture: Whisk milk, sour cream, pineapple juice and vanilla in a 2nd bowl. Cream butter and sugar: In a third (final!) bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy. Eggs: Add eggs one at a time, beating for 20 seconds in between.

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Shake the bag to mix thoroughly. If using a microwaveable mug, lightly coat the inside of a with non-stick spray. Into the prepared mug/cup, stir together 3 tablespoons of cake mix and 2 tablespoons of water. Stir in 1-2 tablespoons of pineapple sundae topping. Microwave on high for up to 1 minute until cooked.

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Step three. Microwave each mug individually on HIGH 1 minute 15 seconds to 1 minute 30 seconds or until set. Invert each cake onto a plate. Top each with a half cherry. Serve with additional Reddi-wip, if desired. Explore related recipes. Duncan Hines. PAM. Reddi-wip.

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Method. Lightly grease the inside of a microwave-proof mug with the sunflower oil. Put the flour, sugar, remaining oil, milk and mixed spice in the mug. Mix well with a spoon then stir in the.

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Mix pineapple with brown sugar until all pieces of pineapple are evenly coated. 3. Optional. Place one (or several!) maraschino cherries at the bottom of a mug. 4. Put pineapple into a mug. A mug with a wider rim works best! 5. Mix cake mix and butter, then add water until the mixture has the consistency of a thin cake mix.

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Put the pineapple ring in the mug and put the cherry in the middle of the ring. Whisk together the flour, sugar, baking powder and salt in a small bowl. Mix the milk, yogurt and coconut oil in a.

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Add the pancake syrup to the bottom of a mug and place the slice of pineapple in it. Add the maraschino cherry to the center of the pineapple slice. Set aside. In a separate bowl, mix the cake mix, protein powder, egg whites, and butter until smooth like cake batter. Pour the batter on top of the pineapple and microwave for 70-80 seconds or.

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Spray two microwave-safe mugs with nonstick spray. Place butter in one mug, and microwave for 10 seconds, or until melted. Add brown sugar and mix well. Divide butter mixture between the mugs, evenly coating the bottoms. Blot pineapple rings and cherries to remove any excess moisture. Lay a ring in each mug, and place a cherry in the center.

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Spray a glass 2-cup Pyrex bowl or other small oven-safe bowl with nonstick cooking spray. Place the pineapple in the bottom. Stir together the rest of the ingredients and pour over the top of the pineapple. Bake at 350 degrees F for 20 minutes. Take the cake out of the oven and let it sit for a few minutes.

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Gently fold in the flour, baking powder, and salt, mixing until just combined to avoid overmixing. Blend in the milk. Pour the batter over the pineapple in the ramekin, smoothing the top with the back of a spoon. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

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Directions. Spray the insides of 2 large microwave-safe mugs with cooking spray. Divide the crushed pineapple between the mugs. Divide the brown sugar between each mug. Set the mugs aside. Mix together cake mix, Reddi-wip, and egg in a medium bowl. Divide batter between the two mugs.

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Instructions. Coat the inside of a microwave-safe mug with spray. Add egg to mug; lightly beat with fork. Add applesauce, Shakeology, pineapple, butter extract, and vanilla extract; stir until well incorporated. Microwave on high for 2 to 3 minutes. Garnish with cherries. Serve warm.

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In a large mixing bowl add the whisked eggs, Greek yogurt and maple syrup and combine well. You can use either a hand whisk or electric beaters to do this. Sift the dry ingredients: flour and baking powder into the wet ingredients and mix until just combined.

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Instructions. Spray a mug (12-16oz) with cooking spray, then sprinkle inside of mug with coconut sugar. Add pineapple ring to bottom of mug. In a mixing bowl, combine egg, oil, vanilla, almond milk, and pineapple juice and stir to integrate. Add sweetener, flour, baking powder, and salt.

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Instructions. Spray a 9-inch cake pan with baking spray. Place butter inside cake pan and microwave on high in 30 second increments until the butter has melted. Stir in the brown sugar until dissolved. Spread evenly in the pan. Place pineapple slices in cake pan and put a cherry in the middle of each slice.

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Learn how to make an individual serving of pineapple upside down cake in a mug in the microwave! No hockey pucks, dry cake or failures here. The perfect reci.